CN114158717A - 一种香辣鱼块辣椒酱及其制备方法 - Google Patents
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Abstract
本发明公开了一种香辣鱼块辣椒酱及其制备方法,包括以下步骤:1)鱼块处理;2)辣椒预处理,得到辣椒籽和辣椒碎;3)辣椒籽软化:先将辣椒籽置于微波处理器中进行微波处理,再将微波处理后的辣椒籽浸泡在活化酵母菌液中,冲洗,晾干,置于真空加湿箱内进行加湿处理后晾干;4)辣椒发酵:将辣椒碎和软化后的辣椒籽置于发酵坛内进行发酵,得到发酵辣椒;5)混料:在热锅中加入食用香油,然后加入发酵辣椒、大蒜末、生姜、料酒、香料、鱼块烹炒,得到混合酱;6)成品:将混合酱降温、包装后灭菌即得香辣鱼块辣椒酱。本发明通过将辣椒籽进行软化处理,促进了辣椒籽内部的营养成分的渗出,有效提高了香辣鱼块辣椒酱的营养价值和食用品质。
Description
技术领域
本发明涉及食品加工技术领域,特别涉及一种香辣鱼块辣椒酱及其制备方法。
背景技术
辣椒是我国南方日常生活中经常需要吃到的一种蔬菜。辣椒可以制作成辣椒酱、剁辣椒、干辣椒面等各种产品。其中辣椒酱是一种方便食品,属于罐头食品。它不仅丰富市场供应,增加食品花色品种,而且携带方便。辣椒酱同时也是国内广负盛名的调味食品,由于其鲜香酸辣、肉质脆嫩、用途广泛,携带和食用方便,能很好地调节市场和淡旺季节的特点,备受国内消费者青睐。
鱼肉是高钠食品,有利于人体的矿物质保持平衡。鱼肉以天然的方式供给人体硒、碘和氟。每天吃100克的鱼肉,就能满足人体每天对碘的需求,从而预防甲状腺疾病。镁也是人体所不可缺少的。鱼肉的肌纤维比较短,蛋白质组织结构松散,水分含量比较多,其肉质鲜嫩,具有高蛋白、低脂肪、维生素、矿物质含量丰富,口味好、易于消化吸收的优点。
目前,辣椒酱的营养成分单一,为了满足消费者对营养成分齐全且口感风味丰富的需求,将鱼块应用到辣椒酱的制备中可有效提高辣椒酱的营养价值并丰富辣椒酱的风味。但含有鱼块的辣椒酱在制备过程中,由于辣椒籽的质感较硬影响辣椒酱的口感,一般会去除辣椒籽,然而,辣椒籽中富含有维他命C、维生素b2、胡罗卜素及其钙、铁等营养物质,且其不仅具有除菌、散寒,能抑止心脏病及冠脉硬化的功能,还能刺激性口腔黏膜,促进肠胃蠕动,提高胃口和促消化的功效。采用去除辣椒籽的工艺会造成辣椒籽内的营养成分没有得到有效利用,因此,如何在制作辣椒酱的过程中有效利用辣椒籽并保证辣椒酱具有较好的口感是亟待解决的技术问题。
发明内容
本发明要解决的技术问题是:克服现有技术的不足,提供一种方法简单,可有效降低辣椒籽硬度的香辣鱼块辣椒酱及其制备方法。
本发明解决其技术问题所采用的技术方案是:一种香辣鱼块辣椒酱的制备方法,包括以下步骤:1)鱼块处理;2)辣椒预处理,得到辣椒籽和辣椒碎;3)辣椒籽软化:先将辣椒籽置于微波处理器中进行微波处理,再将微波处理后的辣椒籽浸泡在活化酵母菌液中,冲洗,晾干,置于真空加湿箱内进行加湿处理后晾干;4)辣椒发酵:将辣椒碎和软化后的辣椒籽置于发酵坛内进行发酵,得到发酵辣椒;5)混料:在热锅中加入食用香油,然后加入发酵辣椒、大蒜末、生姜、料酒、香料、鱼块烹炒,得到混合酱;6)成品:将混合酱降温、包装后灭菌即得香辣鱼块辣椒酱。
本发明通过将辣椒籽进行软化处理,使辣椒籽的结构疏松,有效促进辣椒籽内部的营养成分的渗出,并降低了辣椒籽的硬度,提高了添加辣椒籽的香辣鱼块辣椒酱的质感,避免发生因辣椒籽的加入造成辣椒酱的食用品质下降的现象,有效提高了香辣鱼块辣椒酱的营养价值和食用品质。
进一步,所述步骤1)的具体操作步骤为:将草鱼去磷、内脏、头、尾,然后清洗干净并将其切成鱼块状,将得到的鱼块与食盐按1:8-10的质量比进行腌制处理,腌制4-6h, 接着将腌制好的鱼块清洗,留待备用。
进一步,所述步骤2)的具体操作步骤为:挑选新鲜、无腐烂霉变且成熟的红色小米椒,洗净并晾干辣椒表面的水分后,去柄和辣椒籽,将其切成大小均匀的碎块状,得到辣椒籽和辣椒碎后放置于阴凉干燥处,备用。
进一步,所述步骤3)中微波处理温度为20-25℃,微波处理时间为10-15min。
进一步,所述步骤3)中浸泡温度为25-30℃,浸泡时间为1-2h。
进一步,所述辣椒籽与活化酵母菌液的料液比为1:20-30。
进一步,所述真空加湿箱内的湿度为50-60%,加湿处理时间为30-45min。
进一步,所述发酵温度为20-25℃,发酵时间为20-25天。
进一步,所述食用香油、发酵辣椒、大蒜末、生姜、料酒、香料和鱼块的添加量按重量份计为:食用香油6-10份、发酵辣椒20-25份、大蒜末1-2份、生姜1-2份、料酒0.5-1份、香料0.1-0.2份和鱼块10-12份。
本发明还提供一种香辣鱼块辣椒酱,采用如上所述香辣鱼块辣椒酱的制备方法制备而成。
本发明一种香辣鱼块辣椒酱及其制备方法的有益效果:本发明通过将辣椒籽先进行微波处理可提高辣椒籽细胞之间的间隙,有利于后续辣椒籽中的营养成分的渗出;再采用活性酵母菌液浸泡可分解辣椒籽中的多糖类物质,降低辣椒籽中的糖分含量,可有效降低有害菌的能量来源的供给量,抑制有害菌的生长繁殖,延长该辣椒酱的保存期;最后再通过真空加湿处理使辣椒籽的结构更疏松,进一步使辣椒籽被软化,从而降低了辣酱籽的硬度,进而提高了采用经过辣椒籽为原料制备的辣椒酱的口感,避免发生因辣椒籽的加入造成辣椒酱的食用品质下降的现象,有效提高了香辣鱼块辣椒酱的营养价值和食用品质。
具体实施方式
以下结合实施例对本发明作进一步说明,但这些具体实施方案不以任何方式限制本发明的保护范围。
实施例1
一种香辣鱼块辣椒酱的制备方法,包括以下步骤:
1)鱼块处理:将草鱼去磷、内脏、头、尾,然后清洗干净并将其切成鱼块状,将得到的鱼块与食盐按1:9的质量比进行腌制处理,腌制5h, 接着将腌制好的鱼块清洗,留待备用;
2)辣椒预处理,挑选新鲜、无腐烂霉变且成熟的红色小米椒,洗净并晾干辣椒表面的水分后,去柄和辣椒籽,将其切成大小均匀的碎块状,得到辣椒籽和辣椒碎后放置于阴凉干燥处,备用;
3)辣椒籽软化:先将辣椒籽置于微波处理器中进行微波处理,微波处理温度为22℃,微波处理时间为12min,再将微波处理后的辣椒籽浸泡在活化酵母菌液中,所述辣椒籽与活化酵母菌液的料液比为1:25,浸泡温度为26℃,浸泡时间为1.5h,用水冲洗,晾干,置于真空加湿箱内进行加湿处理后晾干,真空加湿箱内的湿度为55%,加湿处理时间为40min;
所述活化酵母菌液的制作方法为:以质量份计,将8份酵母膏、16份蛋白胨、10份葡萄糖、500份水混合均匀,在110℃下灭菌15min,得到培养物,待培养物温度降至室温,在培养物中接种其质量1%的酵母菌,培养6h,加入400份蒸馏水搅拌20min经半透膜浓缩,将溶液浓缩至原体积的1/10,再将浓缩液用蒸馏水稀释800倍即得所述活化酵母菌液;
4)辣椒发酵:将辣椒碎和软化后的辣椒籽置于发酵坛内进行发酵,所述发酵温度为22℃,发酵时间为22天,得到发酵辣椒;
5)混料:在热锅中加入食用香油8份,然后加入发酵辣椒22份、大蒜末1份、生姜1份、料酒0.8份、香料0.1份和鱼块10份烹炒,得到混合酱;
6)成品:将混合酱降温、包装后灭菌即得香辣鱼块辣椒酱。
实施例2
一种香辣鱼块辣椒酱的制备方法,包括以下步骤:
1)鱼块处理:将草鱼去磷、内脏、头、尾,然后清洗干净并将其切成鱼块状,将得到的鱼块与食盐按1:8的质量比进行腌制处理,腌制4h, 接着将腌制好的鱼块清洗,留待备用;
2)辣椒预处理,挑选新鲜、无腐烂霉变且成熟的红色小米椒,洗净并晾干辣椒表面的水分后,去柄和辣椒籽,将其切成大小均匀的碎块状,得到辣椒籽和辣椒碎后放置于阴凉干燥处,备用;
3)辣椒籽软化:先将辣椒籽置于微波处理器中进行微波处理,微波处理温度为20℃,微波处理时间为10min,再将微波处理后的辣椒籽浸泡在活化酵母菌液中,所述辣椒籽与活化酵母菌液的料液比为1:20,浸泡温度为25℃,浸泡时间为1h,用水冲洗,晾干,置于真空加湿箱内进行加湿处理后晾干,真空加湿箱内的湿度为50%,加湿处理时间为30min;
所述活化酵母菌液的制作方法为:以质量份计,将8份酵母膏、16份蛋白胨、10份葡萄糖、500份水混合均匀,在110℃下灭菌15min,得到培养物,待培养物温度降至室温,在培养物中接种其质量1%的酵母菌,培养6h,加入400份蒸馏水搅拌20min经半透膜浓缩,将溶液浓缩至原体积的1/10,再将浓缩液用蒸馏水稀释800倍即得所述活化酵母菌液;
4)辣椒发酵:将辣椒碎和软化后的辣椒籽置于发酵坛内进行发酵,所述发酵温度为20℃,发酵时间为20天,得到发酵辣椒;
5)混料:在热锅中加入食用香油6份,然后加入发酵辣椒20份、大蒜末1份、生姜1份、料酒0.5份、香料0.1份和鱼块10份烹炒,得到混合酱;
6)成品:将混合酱降温、包装后灭菌即得香辣鱼块辣椒酱。
实施例3
一种香辣鱼块辣椒酱的制备方法,包括以下步骤:
1)鱼块处理:将草鱼去磷、内脏、头、尾,然后清洗干净并将其切成鱼块状,将得到的鱼块与食盐按1: 10的质量比进行腌制处理,腌制6h, 接着将腌制好的鱼块清洗,留待备用;
2)辣椒预处理,挑选新鲜、无腐烂霉变且成熟的红色小米椒,洗净并晾干辣椒表面的水分后,去柄和辣椒籽,将其切成大小均匀的碎块状,得到辣椒籽和辣椒碎后放置于阴凉干燥处,备用;
3)辣椒籽软化:先将辣椒籽置于微波处理器中进行微波处理,微波处理温度为25℃,微波处理时间为15min,再将微波处理后的辣椒籽浸泡在活化酵母菌液中,所述辣椒籽与活化酵母菌液的料液比为1: 30,浸泡温度为30℃,浸泡时间为2h,用水冲洗,晾干,置于真空加湿箱内进行加湿处理后晾干,真空加湿箱内的湿度为60%,加湿处理时间为45min;
所述活化酵母菌液的制作方法为:以质量份计,将8份酵母膏、16份蛋白胨、10份葡萄糖、500份水混合均匀,在110℃下灭菌15min,得到培养物,待培养物温度降至室温,在培养物中接种其质量1%的酵母菌,培养6h,加入400份蒸馏水搅拌20min经半透膜浓缩,将溶液浓缩至原体积的1/10,再将浓缩液用蒸馏水稀释800倍即得所述活化酵母菌液;
4)辣椒发酵:将辣椒碎和软化后的辣椒籽置于发酵坛内进行发酵,所述发酵温度为25℃,发酵时间为25天,得到发酵辣椒;
5)混料:在热锅中加入食用香油10份,然后加入发酵辣椒25份、大蒜末2份、生姜2份、料酒1份、香料0.2份和鱼块12份烹炒,得到混合酱;
6)成品:将混合酱降温、包装后灭菌即得香辣鱼块辣椒酱。
对比例1
本对比例与实施例1的不同之处在于:不包括步骤3)辣椒籽软化,直接将步骤2)处理得到的辣椒碎和辣椒籽进行发酵。
对比例2
本对比例与实施例1的不同之处在于:步骤3)中辣椒籽软化:将辣椒籽置于微波处理器中进行微波处理,微波处理温度为22℃,微波处理时间为12min。
对比例3
本对比例与实施例1的不同之处在于:步骤3)中辣椒籽软化:步骤3)中辣椒籽软化:将辣椒籽浸泡在活化酵母菌液中,所述辣椒籽与活化酵母菌液的料液比为1:25,浸泡温度为26℃,浸泡时间为1.5h,用水冲洗,晾干。
对比例4
本对比例与实施例1的不同之处在于:步骤3)中辣椒籽软化:将辣椒籽置于真空加湿箱内进行加湿处理后晾干,真空加湿箱内的湿度为55%,加湿处理时间为40min。
对比例5
本对比例与实施例1的不同之处在于:步骤3)中辣椒籽软化:先将辣椒籽浸泡在活化酵母菌液中,所述辣椒籽与活化酵母菌液的料液比为1:25,浸泡温度为26℃,浸泡时间为1.5h,用水冲洗,晾干,置于真空加湿箱内进行加湿处理后晾干,真空加湿箱内的湿度为55%,加湿处理时间为40min。
对比例6
本对比例与实施例1的不同之处在于:步骤3)中辣椒籽软化:先将辣椒籽置于微波处理器中进行微波处理,微波处理温度为22℃,微波处理时间为12min,再将微波处理后的辣椒籽晾干,置于真空加湿箱内进行加湿处理后晾干,真空加湿箱内的湿度为55%,加湿处理时间为40min。
对比例7
先将辣椒籽置于微波处理器中进行微波处理,微波处理温度为22℃,微波处理时间为12min,再将微波处理后的辣椒籽浸泡在活化酵母菌液中,所述辣椒籽与活化酵母菌液的料液比为1:25,浸泡温度为26℃,浸泡时间为1.5h,用水冲洗,晾干。
本发明采用质构仪对实施例1-3及对比例1-7的方法制备的香辣鱼块辣椒酱的硬度进行了测定,其测定参数为:采样时只取有辣椒籽和辣椒碎的样品,不取含有鱼块的部分,采用圆柱形探头,形变量60%,剪切速度1mm/s,返回速度1mm/s,最小感应力0.3N,平行测定3次,以平均值作为最终结果。此外,本发明还对实施例1-3及对比例1-7的方法制备的香辣鱼块辣椒酱进行了感官评分,其感官评分标准如表1所示,结果如表2所示
表1 感官评分标准
表2 实施例1-3和对比例1-7制备的香辣鱼块辣椒酱的硬度及感官评分
由上表可知,与实施例1相比,采用本发明的制备方法制备的辣椒酱的硬度小于对比例1-7,感官评分均高于对比例1-7,且采用微波处理、活化酵母菌液和真空加湿处理中的一种或两种方法组合而成的软化处理均不能达到本实施例1中的软化处理的效果。表明,本发明制备的辣椒酱中辣椒籽经过软化处理可有效降低辣椒籽的硬度,提高辣椒酱的口感和食用品质。
以上所述,仅是本发明的较佳实施例而已,并非对本发明作任何形式上的限制,虽然本发明已以较佳实施例揭露如上,然而并非用以限定本发明,任何熟悉本专业的技术人员,在不脱离本发明技术方案范围内,当可利用上述揭示的技术内容作出些许更动或修饰为等同变化的等效实施例,但凡是未脱离本发明技术方案内容,依据本发明的技术实质对以上实施例所作的任何简单修改、等同变化与修饰,均仍属于本发明技术方案的范围内。
Claims (10)
1.一种香辣鱼块辣椒酱的制备方法,其特征在于:包括以下步骤:1)鱼块处理;2)辣椒预处理,得到辣椒籽和辣椒碎;3)辣椒籽软化:先将辣椒籽置于微波处理器中进行微波处理,再将微波处理后的辣椒籽浸泡在活化酵母菌液中,冲洗,晾干,置于真空加湿箱内进行加湿处理后晾干;4)辣椒发酵:将辣椒碎和软化后的辣椒籽置于发酵坛内进行发酵,得到发酵辣椒;5)混料:在热锅中加入食用香油,然后加入发酵辣椒、大蒜末、生姜、料酒、香料、鱼块烹炒,得到混合酱;6)成品:将混合酱降温、包装后灭菌即得香辣鱼块辣椒酱。
2.如权利要求1所述一种香辣鱼块辣椒酱的制备方法,其特征在于:所述步骤1)的具体操作步骤为:将草鱼去磷、内脏、头、尾,然后清洗干净并将其切成鱼块状,将得到的鱼块与食盐按1:8-10的质量比进行腌制处理,腌制4-6h, 接着将腌制好的鱼块清洗,留待备用。
3.如权利要求1所述一种香辣鱼块辣椒酱的制备方法,其特征在于:所述步骤2)的具体操作步骤为:挑选新鲜、无腐烂霉变且成熟的红色小米椒,洗净并晾干辣椒表面的水分后,去柄和辣椒籽,将其切成大小均匀的碎块状,得到辣椒籽和辣椒碎后放置于阴凉干燥处,备用。
4.如权利要求1所述一种香辣鱼块辣椒酱的制备方法,其特征在于:所述步骤3)中微波处理温度为20-25℃,微波处理时间为10-15min。
5.如权利要求1所述一种香辣鱼块辣椒酱的制备方法,其特征在于:所述步骤3)中浸泡温度为25-30℃,浸泡时间为1-2h。
6.如权利要求1所述一种香辣鱼块辣椒酱的制备方法,其特征在于:所述辣椒籽与活化酵母菌液的料液比为1:20-30。
7.如权利要求1所述一种香辣鱼块辣椒酱的制备方法,其特征在于:所述真空加湿箱内的湿度为50-60%,加湿处理时间为30-45min。
8.如权利要求1所述一种香辣鱼块辣椒酱的制备方法,其特征在于:所述发酵温度为20-25℃,发酵时间为20-25天。
9.如权利要求1所述一种香辣鱼块辣椒酱的制备方法,其特征在于:所述食用香油、发酵辣椒、大蒜末、生姜、料酒、香料和鱼块的添加量按重量份计为:食用香油6-10份、发酵辣椒20-25份、大蒜末1-2份、生姜1-2份、料酒0.5-1份、香料0.1-0.2份和鱼块10-12份。
10.一种香辣鱼块辣椒酱,其特征在于:采用如权利要求1-9任一项所述香辣鱼块辣椒酱的制备方法制备而成。
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